Kosher Samurai’s Leek and Potato Soup

My children had just learned about leeks and were very excited to see two large bunches in the kitchen. They had been told that it was used for making leek and potato soup, and they really wanted me to make that.

In a large pot, sauté the onions, leeks and garlic until tender. Add the potatoes to the pot and cook them just a bit before adding the broth (or water to which you add salt). Season the broth or water with salt, white pepper, black pepper and a pinch of nutmeg. Simmer until the potatoes are tender. (I actually simmered the vegetables with only 4 cups of liquid and added the extra cup of liquid after pureeing the soup.)

Cool the soup until just warm. Puree the soup in a food processor until smooth and creamy. Add liquid as necessary to adjust viscosity. Adjust seasoning and reheat gently. Can stir in something creamy, like sour cream or cream (I skipped) and garnish with chives (I garnished with some sauteed leeks).

(For a thicker soup, use 5 potatoes and 4 cups broth, but I thought the soup was pretty thick with four potatoes and 5 cups broth)